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Some housewives cook champignon soup exclusively with noodles, others prefer to add potatoes, and still others use both of these ingredients - the result is certainly excellent. For quick cooking, you can use store-bought pasta. But if you have enough time, then you can make noodles for mushroom soup yourself.

Champignon and chicken soups with noodles

Chicken soup with mushrooms and noodles.

Ingredients:

• 1.5 l chicken broth
• 100 g champignons
• 100 g grated cheese
• 50 g fine vermicelli
• 1/2 parsley
• pepper
• salt

Rinse the champignons, peel, cut into thin slices.

Rinse greens, chop.

In a pot, bring the chicken broth to a boil, add prepared mushrooms, noodles, salt and pepper, boil until tender.

In order for the taste of chicken soup with mushrooms and noodles to become more intense, it is recommended to add grated cheese and herbs to it at the end of cooking.

Chicken soup with champignons and Hungarian noodles.

Ingredients:

• 100 g fresh champignons
• 1.2 kg chicken
• 200 g vermicelli
• 60 g celery root
• 25 g parsley root
• black peppercorns
• salt to taste
• parsley

1. Cut the prepared chicken into small portions, put in a saucepan, pour cold water, put on fire, bring to a boil, drain the water, rinse the meat in cold running water, put it back in a saucepan, pour cold water, put on fire, bring to a boil and cook over low heat with a low boil.
2. Cut the peeled vegetables and mushrooms into cubes and dip in the boiling soup. When the meat is cooked until half cooked, add black peppercorns, salt and parsley.
3. 1-2 minutes before the end of cooking, add the noodles previously cooked in salted water until cooked, bring to a boil and remove from heat.
4. Before serving, add chopped parsley to the bowls of the soup prepared with noodles and mushrooms according to this recipe.

Vegetable soups with mushrooms and noodles

Now check out our selection of step-by-step recipes for making vegetable soups with mushrooms and noodles.

Champignon soup with noodles, vegetables and herbs.

Ingredients:

• 200 g champignons
• 30 g vermicelli
• 1 small carrot
• 1 leek root
• parsley
• thyme
• Bay leaf
• salt to taste

Before you start preparing the soup, you need to soak the mushrooms for 2 - 3 hours. After that, rinse them, peel and chop finely. Toss the mushrooms into a pot of boiling water, add the noodles, grated carrots, chopped leeks, bay leaves, herbs, thyme. Add some water to the pot. Salt and cook for 10 minutes over low heat. Then remove the mushrooms, and rub the vegetables through a sieve and bring to a boil again.

Place finely chopped mushrooms in bowls of soup before serving.

Soup with mushrooms and homemade noodles.

Ingredients:

• 1 liter of broth (meat or chicken) or mushroom broth
• 1 small onion
• 1 parsley or celery root
• 150 g fresh porcini mushrooms, champignons or umbrella mushrooms
• vermicelli

For vermicelli:

• 160 g flour
• 1 teaspoon butter, melted
• 2-3 st. spoons of water

Knead the flour with other products until a viscous dough is formed, then roll it out on a board in a racing layer and cut into strips. The dough is easier to cut if it is allowed to dry slightly when rolled out. Dip the thinly sliced ​​vermicelli in boiling salted water and cook until it floats to the surface. If you do not need to cook all the vermicelli at once, then the rest should be dried. In this form, it is well preserved.

To prepare soup with champignons and noodles according to this recipe, in the boiling broth you need to dip the roots and mushrooms cut into strips, cut in half or into four parts, and cook until tender. Add separately boiled noodles to the finished soup.

Fresh champignon soup with noodles, carrots and celery.

Ingredients:

• 400 g fresh champignons
• 40 g vermicelli
• 80 g onions
• 60 g carrots
• parsley root
• celery root
• 35 g butter
• 40 g sour cream
• dill or parsley
• salt to taste

Peel the mushrooms thoroughly, rinse, cut into thin strips, transfer to a saucepan, add water, add butter, cover and simmer, stirring for 20-30 minutes. Remember to stir occasionally. Onions, carrots, parsley root, celery root, peel, rinse, cut into strips and fry in butter.

After the specified time, add vermicelli, fried vegetables to the stewed mushrooms, pour in 1.5 liters of water, salt, bring to a boil, cook over low heat for 10 minutes.

Pour the prepared soup with noodles and mushrooms into bowls and sprinkle with chopped parsley.

Mushroom soup with vegetables.

Ingredients:

• 200 g fresh champignons
• 30 g vermicelli
• 2 carrots
• 2-3 potatoes
• 2 eggs
• 1 tsp butter
• 1 bay leaf
• ground black pepper and salt to taste
• parsley

To prepare a delicious mushroom soup with champignons with noodles according to this recipe, the mushrooms need to be peeled and cut into slices. Peel the carrots, rinse and cut into slices.

Pour 1.5 liters of water into a saucepan, add salt, put prepared mushrooms and carrots, put on fire, bring to a boil and cook for about 20 minutes. Add prepared diced potatoes and bay leaf, bring to a boil and toss in the noodles, cook over low heat until tender. Then remove from heat, add butter. Season with eggs, black pepper and sprinkle with chopped parsley.

Fresh champignon soup with noodles and onions.

Ingredients:

• 300 g fresh champignons
• 100 g vermicelli
• 300 g onions
• 2 tbsp. tablespoons of butter
• 1 l of broth
• salt and pepper to taste

Before preparing soup with champignons and noodles, fresh mushrooms and onions must be peeled, washed, cut into strips and stewed in fat. When the onion is lightly browned, put everything in the broth, at the same time toss the noodles and cook until tender. Serve sandwiches with cheese to the soup. Slice white bread thinly, spread with butter, sprinkle with grated cheese and put in the oven for a few minutes, until the cheese begins to melt and is lightly browned.

Vermicelli with mushrooms in the oven

Ingredients:

• 5 kg of purchased vermicelli or pasta
• 1 full plate of champignons
• English and peppers 1-2 grains
• 2 eggs
• 2 tablespoons sour cream
• 3 tablespoons of oil
• 2 crackers

Boil 0.5 kg of purchased noodles or pasta in salted water, put on a sieve, rinse with cold water; beat in 2 eggs, 2 tablespoons of sour cream, 1 tablespoon of butter, salt, a little English crushed and 2-3 grains of simple pepper. Peel a full plate of champignons, finely chop and fry in a saucepan under a lid with salt and butter, spread with butter, sprinkle with breadcrumbs, put a row of noodles, a row of fried champignons, insert into a hot oven. Serve and place on a platter.

Soup of frozen champignon mushrooms with noodles and potatoes

Ingredients:

• water or broth - 1 l
• potatoes - 2 pcs.
• carrots - 1 small
• onion - 1 pc.
• champignons - 150 g
• butter - 30 - 40 g
• vermicelli 2 - 3 tbsp. l
• salt to taste
• ground black pepper - to taste
• fresh herbs - for serving
• sour cream - for serving soup

to make a soup of frozen mushrooms with noodles, the vegetables need to be rinsed and peeled. Cut the carrots into thin circles, then chop into strips. Cut the potatoes into 2 cm thick plates, then cut the plates into strips. Cut the onions into cubes. Cut the mushrooms into 4 pieces.

Boil water in a saucepan, lower the potatoes, let it boil and then cook over low heat with the lid ajar for 10 minutes. Meanwhile, put a frying pan on the stove, melt butter in it, put onions, fry until golden brown, add carrots, fry for 3 minutes. Add mushrooms to onions and carrots, simmer over high heat until the liquid from the mushrooms evaporates. After that, reduce heat and simmer vegetables with mushrooms for another 5 minutes. Transfer the vegetable mixture with mushrooms to the broth with potatoes, wait until the soup boils. Add noodles, salt to taste, mix. Cook the soup until the noodles are done. At the end of cooking, add spices to the soup with noodles and mushrooms, and remove from heat after 5 minutes.